About this recipe:Boosted with vegetable goodness, this tasty grill is ideal for a quick, mid-week supper dish. Crisp fennel and red pepper bring terrific texture contrast and a really fresh flavour to tuna and sweetcorn toasted on top of focaccia bread with a sprinkling of tangy cheese.
1 plain focaccia
1 small fennel bulb, finely diced
1 red pepper, deseeded and finely diced
2 spring onions, thinly sliced
340g can sweetcorn, drained
200g can tuna in spring water, drained
4 tbsp reduced-fat mayonnaise
75g Emmenthal or Gruyère cheese, finely grated
TO SERVE 85g watercress or mixed salad leaves, 400g cherry tomatoes, halved, ½ cucumber, diced
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Method Prep:20min › Cook:6min › Ready in:26min
Preheat the grill to high. Slice the focaccia horizontally through the middle into two and place cut-sides down on the grill pan. Grill for 1–2 minutes until browned, then turn the bread over and set aside on the grill pan. Reduce the heat to moderate.
Lightly mix the fennel, pepper, spring onions, sweetcorn and tuna into the mayonnaise. Season to taste with freshly ground black pepper. Divide this mixture among the focaccia halves, spread out and press down gently with a fork to cover the bread completely. Sprinkle with the cheese.
Place under the moderate grill, well away from the heat, and grill for 3–4 minutes until the cheese is melted and bubbling and just beginning to turn golden brown.
Meanwhile, divide the salad leaves among 4 plates. Cut each piece of toasted focaccia into 4 and place 2 pieces on each plate. Arrange the tomatoes and cucumber around the edge and serve at once.